Gluten Free Sourdough Baking
A demonstration class with some hands on opportunities. Come and I will show you how to ferment non gluten ingredients, to make fabulous traditional flatbread, corn bread, a naturally leavened pear cake and a sweet pastry. You take home some of what is made in class and we eat the rest together in class. All these recipes are made using wholefoods, with no gums or fillers. A popular class so book early. Image of GF pancakes with cultured fruit and cashew cream ©BenDearnley
We are extremely lucky to have Holly Davis as a regular stall holder at the Northside Produce Market with her fabulous fermented products! See the markets page on our website for more details.
Holly Davis, inspired wholefood chef, author and educator, co-founded Sydney’s Iku Wholefoods in 1985. She has been intentionally fermenting food and drinks to deliciousness for over four decades. Image : Ben Dearley